Ingredients
2 lb pork roast,cut in chunks
2 each pork shanks or pigs feet
2 cup posole
2 each cloves garlic, mashed
4 each red chili pods,remove seeds
1/2 lb pork rinds (skins)
1 tbsp salt
1 tsp oregano
2 tbsp chopped onion
Directions
Place meat and pork rinds and pork shanks in a large kettle and add
about 5 quarts of water or enough to cover meat. Add approximately 1
tablespoon salt and bring to a boil. Cook over medium heat for about
1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash
the posole very carefully until the water is clear so as to remove
lime from kernels. Put in large kettle and cover with water. Boil
until posole has popped. Mix meat, posole, rind and shanks or pigs
feet. Add oregano, garlic, onion and chili pods. Let simmer for about
1/2 hour. Posole may be served as a main dish with hard rolls,
tortillas or crackers. Additional red chili sauce may be added at
serving time for more spice. NOTE:Posole can be found in the meat
section if it is available in your area, if not available, hominy can
be substituted in the same quantities but no rinsing or pre-cooking
is needed. The posole will lose its authenticity but none of its
tastiness if pork rinds, pork shanks or pigs feet are omitted. You
can also add one can of tomatoes to enhance the flavor.
Servings: 12 servings
Posole (Mexican Pork & Chile Stew) Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Mexican; Pork; Seafood
The History of Recipes
Written recipes as a concept can be found far back into the far past, certainly as far back as pharonic Egypt, and possibly even further than that. Having said that, sadly, these early cookbooks were just simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a collection of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Much later, in Roman times a man called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and dill. Continuing our culinary historical journey, there are some recipe books dating from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that is served today, but rather recipes for the types of meals enjoyed by the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an increase in manuscripts on cookery, the majority of which are now in private libraries. When we get to the twentieth century, recipe publications are in great demand, due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Posole (Mexican Pork & Chile Stew) recipe.
